Outside of Japan in spite of growing worldwide interest.
Sake is made from four main ingredients: rice, water, koji (a type of mould integral to sake production) and yeast. The process of brewing sake begins with brown rice, harvested in the autumn.
There are over 110 varieties of sakamai, or sake rice, that are registered for production in Japan. The popular rice varieties are all short grain, and though it is not impossible to brew with long-grain rice, it is uncommon. Sakamai are typically about 25 percent taller than normal rice stalks, with larger individual grains, too.
A taller rice stalk doesn’t necessarily have a thicker stem, making sakamai more susceptible to wind damage, which means the paddy fields do require some extra special attention. While sake rice is edible, it